This Cheese Stuffed Christmas Tree Bread is one of those Christmas recipes that gets a happy reaction the second it hits the table. Soft homemade rolls, a creamy filling with cream cheese, mozzarella, and a little garlic, and a brush of melted herb butter right after baking. Baked golden, they smell great, and are so good straight from the oven.
Pull-Apart Christmas Tree Bread with Garlic Herb Butter
I make this every Christmas as a snack during the day, with soup, or on a festive board with charcuterie and little bites. The dough goes into the bread machine, which saves effort and gives a steady, reliable rise. And that creamy filling? That's what makes this one special. Every year it's the same: there they are again. Delicious.
This Christmas tree bread looks festive, but it's very doable. The dough is homemade, though the bread machine does the hard work for you. That means less fuss, more confidence, and soft fluffy bread that feels a little extra special.
The filling is creamy instead of just stretchy. The cream cheese makes it soft and rich, the mozzarella gives it that lovely cheesy bite, and the garlic adds flavor without taking over. Kids love it, guests always go back for another piece, and this is so delicious, you don't even need a dip.
A real nice dish as appetizer that is delicious any time. A filled pull apart bread! Filled with a mixture of mozzarella and cream cheese. And sprinkled with fresh herbs. Sounds delicious?
Ready to bake? Jump straight to the recipe card and let's make this Christmas tree bread.
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What do you need?
Exact amounts are in the recipe card below. You only need simple ingredients here, but each one matters.
For the dough
- Yeast: makes the dough rise and keeps the rolls light. I use instant yeast. If you want to use fresh yeast, double the amount.
- Sugar: gives the yeast a little help and rounds out the flavor.
- Buttermilk: makes the dough tender and gives it a soft, fluffy crumb. No buttermilk? Use 1 cup (240 ml) milk mixed with 1 teaspoon vinegar.
- Butter, melted: adds richness and keeps the bread soft.
- Salt: brings out the flavor in the dough. Otherwise the buns will taste plain.
- Flour: use regular all-purpose flour for a soft dough that is easy to work with.
For the filling
- Mozzarella, grated: gives you that melty cheesy pull.
- Cream cheese: makes the filling creamy and soft.
- Garlic, finely chopped: adds a gentle garlic flavor all through the filling.
For the topping
- Herb compound butter, melted: brushed on while the bread is hot so the rolls stay soft.
- Fresh herbs, finely chopped: basil, rosemary, and thyme are lovely here. They make the bread smell amazing and add a fresh finish. No rosemary or basil? Try parsley, chives, or thyme.
Why is the bread machine helpful?
It saves effort and gives a more reliable dough because the kneading and rising temperature stay steady.
Can I make this without a bread machine? Yes. You can knead the dough by hand or with a stand mixer and dough hook.
How do you make this?
You'll find the full, step-by-step recipe card below.
- Step 1: Add the buttermilk, melted butter, flour, yeast, sugar, and salt to the bread machine in the order your machine recommends. Use the dough setting, so the dough is kneaded and gets its first rise.
- Step 2: Roll the dough into a rectangle and cut it into 24 pieces. Mix the cream cheese, mozzarella, and garlic. Put 1 teaspoon of filling on each piece, fold it closed, and roll into a ball.
- Step 3: Arrange the dough balls into a Christmas tree shape with a small trunk at the bottom. Cover and let rise in a warm spot for 1 hour, until doubled..
- Step 4: Bake for 17 minutes at 400 °F / 200 °C until lightly golden. Brush right away with melted herb butter and sprinkle with fresh herbs. Serve warm.
Top Tips
- This dough likes accurate measuring. Too much flour makes it dry. Too much liquid makes it sticky. If you can, measure by weight for the best result.
- The bread turns out dense: Usually that means it did not rise enough. Let the shaped dough get nice and puffy before it goes into the oven.
- The tops dry out while rising: Cover the dough well with greased plastic wrap. That keeps the surface soft.
- Brush on the melted herb butter while the bread is still hot. That really helps keep the rolls tender and soft.
- Pinch the dough closed well before rolling each piece into a ball. Tuck in the seams so the filling stays where it should.
- Can I make this ahead? Yes. Shape the filled dough balls a day ahead, cover them with greased plastic wrap, and keep them in the fridge. The next day, let them come to room temperature and check if the second rise is still needed.
- How do I know the dough has risen enough? It should be doubled in size. Press it gently with your finger. If it springs back, it is ready.
- What does the filling taste like? Creamy, cheesy, and soft, with a gentle hint of garlic.
- Is this good for kids? Yes. Kids are usually very happy to see this one on the table.
- Can I use dried herbs? Fresh herbs are nicest here, but a small amount of dried herbs will work if that's what you have.
What to serve with it
This Christmas tree bread is lovely:
- as a Christmas snack during the day
- with a bowl of soup
- as a side for Christmas lunch
- on a festive snack board with charcuterie and holiday bites
- as part of Christmas dinner while everyone is waiting for the main meal
And truly, no dip needed. The creamy filling does the job all by itself.
📖 Recipe
RECIPE CARD
Recipe Help
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Ingredients
bread
- 1⅓ teaspoon yeast, instant
- 1¼ teaspoon sugar
- 1 cup buttermilk, + 1 tablespoon
- 2⅓ tablespoons butter, melted
- 1 teaspoon salt
- 3¼ cups all-purpose flour
Filled bread
- 1⅓ oz. shredded Mozzarella
- ½ cup cream cheese
- 1 clove garlic, chopped finely
Topping
- 2 tablespoons herb compound butter, melted
- 3 tablespoons Italian herbs, very fine chopped like fresh basil / rosemary and thyme
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the dough
- Add the buttermilk, melted butter, flour, yeast, sugar, and salt to the bread machine in the order your machine recommends. Set it to the dough setting. This kneads the dough and gives it the first rise.1⅓ teaspoon yeast, instant, 1¼ teaspoon sugar, 1 cup buttermilk, 2⅓ tablespoons butter, 1 teaspoon salt, 3¼ cups all-purpose flour
- Place the dough on a lightly floured work surface. Roll it into a rectangle about 18 x 12 inches / 45 x 30 cm .
- Cut it into 24 roughly equal pieces.
Filled bread
- In a bowl, mix the cream cheese, mozzarella, and finely chopped garlic until combined.1⅓ oz. shredded Mozzarella, ½ cup cream cheese, 1 clove garlic
- Place 1 teaspoon of filling on each dough piece.
- Fold the dough around the filling, pinch the edges closed well, and roll into a smooth ball.
- Arrange the dough balls on a baking sheet or in a baking pan in the shape of a Christmas tree, with a small trunk at the bottom.
- Lightly grease a piece of plastic wrap and place it over the dough. Let rise in a warm place for 1 hour.
- Preheat the oven to
430 °F or 400 °F. - Bake for 17 minutes, until puffed and lightly golden.
Finish
- Brush the hot bread right away with the melted herb compound butter.2 tablespoons herb compound butter
- Sprinkle with the chopped fresh herbs and serve warm.3 tablespoons Italian herbs
Notes
- Room temperature: To store, wrap it well in aluminum foil and keep it at room temperature. To reheat, warm it for 10 minutes at 430 °F (220 °C). Leave the foil around it while reheating so it stays soft.
- Freezer: This bread freezes well for up to 2 weeks. Wrap it first in aluminum foil, then in plastic wrap. When you want to serve it, remove the plastic wrap but leave the foil on. Bake it straight from frozen for 20 minutes at 430 °F (220 °C).
Nutrition
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